Ingredients
-
1
-
-
1
-
1/2
-
4
-
1 - 2
-
10
-
1 1/2
-
1/4
-
2
-
1
-
1/2
-
1
-
-
1 1/2
Directions
Italian Breakfast Casserole, Serve with focaccia , Tried this recipe for brunch this morning It was excellent, moist, tasty with balanced spices I did make two very minor modifications: added diced (par boiled) potatoes and a little fennel Will become a go-to recipe , Serve with focaccia
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Steps
|
1
Done
|
Preheat Oven to 350; in a Skillet Over Medium Heat, Cook Pancetta Until Crisp, About 5 Minutes. |
|
2
Done
|
Remove to a Plate, Leaving 2 Tablespoons Drippings in Pan (add Oil If Necessary). |
|
3
Done
|
to Pan, Add Onion, Bell Pepper, Mushrooms, and Garlic; Stir/Saute 6-7 Minutes, Until Tender; Return Pancetta to Skillet. |
|
4
Done
|
in a Bowl, Whisk Eggs, Milk, Flour, Parsley, Basil, Oregano, Salt, and Pepper Together. |
|
5
Done
|
Add Pancetta/Vegetable Mixture to Eggs; Fold in Mozzarella. |
|
6
Done
|
Pour Mixture Into a Lightly Oiled 13x9 Inch Baking Dish. |
|
7
Done
|
Sprinkle With Parmesan Cheese. |
|
8
Done
|
Bake, About 40 Minutes, Until Set; Let Stand For 10 Minutes. |
|
9
Done
|
Cut Into Squares and Serve. |
